Lasagna Bento Part Two: Cucumber Tomato Salad


I created this Lasagna Bento because Italian food is my favorite cuisine. Growing up, if I could choose where to eat out at a restaurant, I’d always choose an Italian one. The smell of garlic when walking inside was the best aroma setting the stage for a delicious dinner . . . Cheese Manicotti and Eggplant Parmesan were my favorite meals. I loved the little side salads too with the fun sounding cici beans that I now know to be chickpeas. :) I’ve kept all the flavor of lasagna in this lunch and managed to leave out the gluten, grains, dairy, and sugar. I added one of my favorite quick salads that also happens to be lettuce free for a little something different.

Bento Contents:

Cucumber Tomato Salad


  • 1 English Cucumber, cut into 1” cubes

  • 2 Roma Tomatoes, cut into 1” cubes

  • 1 tsp. Italian Seasoning

  • 1/2 tsp. sea salt

  • 2 T extra virgin olive oil

  • 1 T red wine vinegar


  1. In a medium bowl, add cucumber and tomatoes.

  2. Stir in Italian Seasoning, sea salt, extra virgin olive oil, and red wine vinegar.

  3. Mix together and serve.